RU96107976A - METHOD FOR PRODUCING GLASS NOODLES QUICK COOKING - Google Patents

METHOD FOR PRODUCING GLASS NOODLES QUICK COOKING

Info

Publication number
RU96107976A
RU96107976A RU96107976/13A RU96107976A RU96107976A RU 96107976 A RU96107976 A RU 96107976A RU 96107976/13 A RU96107976/13 A RU 96107976/13A RU 96107976 A RU96107976 A RU 96107976A RU 96107976 A RU96107976 A RU 96107976A
Authority
RU
Russia
Prior art keywords
noodles
starch
water
minutes
hot water
Prior art date
Application number
RU96107976/13A
Other languages
Russian (ru)
Other versions
RU2153266C2 (en
Inventor
Пенг Ребекка Лиан Хви
Зенг Тох Тиан
Original Assignee
Сосьете Де Продюи Нестле С.А.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from SG1995000310A external-priority patent/SG75078A1/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU96107976A publication Critical patent/RU96107976A/en
Application granted granted Critical
Publication of RU2153266C2 publication Critical patent/RU2153266C2/en

Links

Claims (10)

1. Способ получения стекловидной лапши быстрого приготовления, предусматривающий стадии приготовления теста из сырого бобового или сырого картофельного крахмала или из любой их смеси путем добавки горячей воды и смешивания до частичного предварительного желатинирования крахмала, экструдирование теста до получения лапши, пропаривание лапши, бланширование пропаренной лапши горячей водой, охлаждение бланшированной лапши в охлажденной воде для того, чтобы произошла ретроградация крахмала, и высушивание лапши до содержания влаги ниже 15%.1. A method of producing glassy instant noodles, comprising the steps of preparing a dough from raw bean or raw potato starch or any mixture thereof by adding hot water and mixing until the starch is partially gelled beforehand, extruding the dough to produce noodles, steaming the noodles, blanching the steamed hot noodles water, cooling blanched noodles in chilled water so that the starch is retrograde, and drying the noodles to a moisture content below 15%. 2. Способ по п.1, отличающийся тем, что количество горячей воды, добавляемой в крахмал, составляет 20 - 60% от суммарной массы получаемого теста. 2. The method according to claim 1, characterized in that the amount of hot water added to the starch is 20-60% of the total mass of the dough. 3. Способ по п.1, отличающийся тем, что температура горячей воды составляет от 80oC до температуры кипения.3. The method according to claim 1, characterized in that the hot water temperature is from 80 o C to the boiling point. 4. Способ по п.1, отличающийся тем, что продолжительность перемешивания горячей воды с крахмалом составляет 2 - 30 мин. 4. The method according to claim 1, characterized in that the duration of mixing hot water with starch is 2 to 30 minutes 5. Способ по п.1, отличающийся тем, что после экструзии лапшу разделяют на порции и порциям придают форму гнезда или брикета. 5. The method according to claim 1, characterized in that after extrusion the noodles are divided into portions and the portions are shaped like a nest or briquette. 6. Способ по п.1, отличающийся тем, что пропаривание лапши осуществляют в течение от 30 с до 25 мин. 6. The method according to claim 1, characterized in that the steaming of the noodles is carried out for from 30 s to 25 minutes 7. Способ по п.1, отличающийся тем, что производят бланширование пропаренной лапши до полного или почти полного желатинирования крахмала. 7. The method according to claim 1, characterized in that blanched steamed noodles is produced until the starch is completely or almost completely gelled. 8. Способ по п.1, отличающийся тем, что бланширование пропаренной лапши проводят в воде температурой от 80oC до температуры кипения в течение 1 - 60 с.8. The method according to claim 1, characterized in that the blanching of steamed noodles is carried out in water at a temperature of from 80 o C to a boiling point for 1 to 60 seconds. 9. Способ по п.1, отличающийся тем, что производят охлаждение бланшированной лапши в воде температурой 1 - 12oC в течение от 10 с до 5 мин.9. The method according to claim 1, characterized in that the blanched noodles are cooled in water at a temperature of 1 - 12 o C for 10 s to 5 minutes 10. Способ по п.1, отличающийся тем, что лапшу высушивают при 50 - 100oC в течение от 5 мин до 5 ч.10. The method according to claim 1, characterized in that the noodles are dried at 50 - 100 o C for 5 minutes to 5 hours
RU96107976/13A 1995-04-22 1996-04-22 Method of preparing glassy quick-cooking noodle RU2153266C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SG1995000310A SG75078A1 (en) 1995-04-22 1995-04-22 Noodle preparation
SG9500310-9 1995-04-22

Publications (2)

Publication Number Publication Date
RU96107976A true RU96107976A (en) 1998-07-20
RU2153266C2 RU2153266C2 (en) 2000-07-27

Family

ID=20429041

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96107976/13A RU2153266C2 (en) 1995-04-22 1996-04-22 Method of preparing glassy quick-cooking noodle

Country Status (10)

Country Link
US (1) US5773069A (en)
JP (1) JPH08289751A (en)
AT (1) ATE219629T1 (en)
DE (1) DE69621979D1 (en)
IN (1) IN181509B (en)
NZ (1) NZ286415A (en)
OA (1) OA10283A (en)
RU (1) RU2153266C2 (en)
SG (1) SG75078A1 (en)
ZA (1) ZA963189B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19912009A1 (en) * 1999-03-17 2000-09-28 Aventis Cropscience Gmbh Glass noodle
US6541059B2 (en) * 2000-12-07 2003-04-01 Bestfoods Process of making instant pasta with improved cooking quality
US9785953B2 (en) * 2000-12-20 2017-10-10 International Business Machines Corporation System and method for generating demand groups
EP1472935B1 (en) * 2003-05-02 2008-04-23 Coöperatie AVEBE U.A. Translucent noodles
JP4150713B2 (en) * 2004-11-19 2008-09-17 エースコック株式会社 Instant vermicelli and its manufacturing method
JP4150714B2 (en) * 2004-11-19 2008-09-17 エースコック株式会社 Instant vermicelli and its manufacturing method
JP2007068533A (en) * 2005-08-08 2007-03-22 Matsutani Chem Ind Ltd Starch noodles and method for producing the same
WO2009047013A2 (en) * 2007-10-12 2009-04-16 Bayer Cropscience Ag Process for producing transparent pasta by extrusion
PL2138051T3 (en) 2008-06-26 2012-11-30 Emsland Staerke Gmbh Mixtures of different starches and its use
JP5771390B2 (en) * 2010-12-22 2015-08-26 日清食品ホールディングス株式会社 Extruded noodle, and instant noodle and dry noodle manufacturing method using the extruded noodle
BE1024232B1 (en) * 2017-05-31 2017-12-20 Altoni-Kelderman Nv Methods for preparing freshly cooked pasta for professional users
EP3466272B1 (en) 2017-10-03 2020-06-10 Roquette Freres Glass noodle with low cross-linked pea starch

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1128257A (en) * 1966-06-07 1968-09-25 Buehler Ag Geb Improvements in or relating to method for manufacturing farinaceous products from edible starches and starch containing flours
US3537862A (en) * 1967-02-01 1970-11-03 Nestle Sa Process for preparing an alimentary paste product
US3836680A (en) * 1971-07-21 1974-09-17 S Salza Protein-free alimentary pastes and a process for their production
US4517215A (en) * 1983-05-26 1985-05-14 Nestec, S.A. Preparation of vegetable pastas
US4675199A (en) * 1985-05-30 1987-06-23 Nestec S.A. Production of pasta
JPS6296053A (en) * 1985-10-22 1987-05-02 Ajinomoto Co Inc Production of noodle belt
US4871572A (en) * 1987-12-16 1989-10-03 National Starch And Chemical Corporation Replacement of mung bean starch by modified potato and sweet potato starch in oriental noodles
US4960604A (en) * 1987-12-16 1990-10-02 National Starch And Chemical Investment Holding Corporation Oriental noodle prepared from a cross-linked potato or sweet potato starch
US4876104A (en) * 1987-12-22 1989-10-24 General Foods Corporation Method for preparing and preserving fresh pasta
US4828852A (en) * 1988-03-25 1989-05-09 Nestec S.A. Preparation of pasta
CH680974A5 (en) * 1990-07-24 1992-12-31 Nestle Sa
CH680975A5 (en) * 1990-11-08 1992-12-31 Nestle Sa

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